Espresso Cinnamon Buns
Developed by Jack Achenbach, RDN, LD
These I have made for years. From humble beginnings as our families classic Sunday morning treat to even having given them as Christmas presents at one point or another, sticky buns are as integrated into our family as morals and values. Somewhere along the line of my culinary upbringing I was reminded of the humble sticky bun and in an attempt of awesomeness so began my many years towards making the best sticky bun. This one, I would have to say, is pretty damn good.
Servings: 16 Buns
Prep Time: 1 hour
Active dry yeast
Butter, divided into
Buns: Combine all ingredients in a mixing bowl. Switch to a dough hook and set to medium speed for 20 minutes to knead. Cover with a towel and place in a warm oven to rise for 1 hour.
Filling: Beat together the cream cheese, granulated sugar, and instant coffee. Add the eggs one at a time allowing each to incorporate fully before adding another in order to prevent clumping.
Topping: Divide butter into piece and combine in a food processor with the remaining ingredients.
Buns: Lightly flour a cutting board and roll dough into a rectangle about 1/4-inches thick. Evenly spread the filling leaving 1/2-inch of edge. Place in the freezer until the filling has firmed. Now your ready to roll up the buns. Remember to pinch shut the seam.
Cut the buns out at about 2-inches thick. Place into a greased casserole dish leaving about 1/2-inches of space between them. Top with the crumble and bake at 400F for 20 minutes.
Best served with a cup of coffee in the morning.
Don't forget to firm up the filling before rolling up the buns, otherwise you'll have a big mess!
Wrap and store in the refrigerator.